Heat a tablespoon of olive oil in a pan, and brown the gnocchi. It may stick, just scrape it off. 2 mins per side. I used my Anolan skillet because it heats evenly and everything gets done at the same time.
Remove gnocchi from the pan, and add another tablespoon of olive oil. Then add garlic, squash, tomatoes, and let simmer.
Add spinach, let wilt, add gnocchi back in.
Garnish with basil and parmesan, taste, and season as desired.
Eat right away, otherwise reheat, or gnocchi will get chewy. You really need to use freshly grated parmesan cheese for this because it is lighter and finer than store bought pre grated parmesan so it dissolves into the gnocchi better.You may use slightly less flour, use between 3/4 to 1 cup.This can be made ahead. If you make it ahead, freeze, sprinkle with flour and put in layers between parchment paper. Put in airtight container and freeze up to a month. Cooking from frozen is easy, just add an extra minute.Recipe for gnocchi from RecipeTinEats.com, preparation differs.